What do you cook with grated Entremont Emmental? Discover two cheese-based recipes that change from raclette, fondue or soufflé.
Authentic and convivial, nothing like a cheese-based dish in the middle of winter. However, if you have been around raclette and fondue, it is always possible to vary the pleasures with easy and original recipes. Why, for example, not to opt for Entremont grated Emmental-based recipes ? Made from traditional French milk-based millstones, this grated cheese has a unique pronounced taste.
“We produce Emmental d’Entremont from 100% French milk. We do not add no starch when we grate our Emmental: it retains all its authenticity “, explains Mélissa, maturing manager at the Entremont Annecy site.
Grated Entremont Emmental: maturing in the cellar
Concretely, how is the refining going? A natural crusting of the wheels takes place over several weeks in cellars. The Entremont refiners, company owned by a breeders cooperative, monitor this process on a daily basis and assess the quality of the refining by probes on a daily basis. So there is a real human know-how which takes precedence in the manufacture of this grated cheese. Women and men who perpetuate a certain tradition and make sure that, tasted hot or cold, this Entremont aged cheese will retain its powerful taste intact.
Recipe: potato millefeuille with Emmental
For 6 persons. 25 minutes of preparation. 25 minutes of cooking. A recipe from Françoise, Entremont consumer, and “we cook differently” ambassador.
Ingredients :
- 6 small potatoes
- (Belle de Fontenay)
- 2 shallots,
- 150 g smoked salmon
- 50g butter
- 130 g Entremont grated Emmental
Preperation :
1. Preheat the oven to 180 ° C.
2. Melt the butter and add the chopped shallots.
3. Let infuse over very low heat for about ten minutes.
4. Cut the potatoes into regular slices 0.3 cm thick.
5. Layer the potato slices covered with shallot-infused butter and Entremont grated Emmental cheese on 4 levels.
6. Bake for 20 min.
7. Place a chiffonade of salmon covered with grated Entremont Emmental cheese 2 min before the end of cooking.
Recipe: sweet potato muffins, emmental heart
For 6 persons. 25 minutes of preparation. 25 minutes of cooking. A recipe from Aurore, an Entremont consumer and “we cook differently” ambassador. @mom_daily
Ingredients :
- 30g butter
- 1⁄2 liter of milk
- 1⁄2 packet of baking powder
- 130 g of flour
- 1 tsp. to s. olive oil
- 3 tsp. to s. white cheese
- 2 eggs
- 1 onion
- 2 sweet potatoes
- 190 g Entremont grated Emmental
- 2 tbsp. teaspoon of curry
- poultry broth
- salt pepper
Preperation :
- Melt the butter with 30 g of flour, add the milk, stir. Add 150 g of grated Emmental, stir until you obtain a béchamel sauce. Pour into an ice cube tray. Reserve in the freezer.
- Brown the onion, add a peeled sweet potato cut into small cubes until browned. Cook the second peeled and cut sweet potato in the broth then mash into a thick puree.
- Mix the rest of the flour and the baking powder. Make a well, add the oil, cottage cheese, egg, salt, pepper and curry. Add the mash, the sweet potato cubes and the rest of the grated Emmental.
- Butter the muffin tins, pour the appliance halfway up, add the bechamel cube then cover with the rest of the appliance. Put in the oven for 25 min. at 180 ° C.
To find out more or discover the recipes of our “We cook differently good” ambassadors, visit the website Entremont.com